Stir-frying on the grill adds a smoky flavor that complements the sweet, citrus marinade.
cup teriyaki baste and glaze (from 12-oz bottle)
cup frozen (thawed) orange juice concentrate
teaspoons grated orange peel
lb uncooked chicken breast tenders (not breaded)
cup sugar snap pea pods
cup sliced fresh mushrooms (3 oz)
medium zucchini, cut into 1/2-inch slices (2 cups)
medium red bell pepper, cut into 1-inch pieces (3/4 cup)
In small bowl, mix teriyaki glaze, orange juice concentrate and orange peel. Reserve 2 tablespoons mixture. Add chicken to remaining mixture; toss to coat. Cover and refrigerate 30 minutes.
Meanwhile, heat gas or charcoal grill. Place grill basket (grill “wok”) over medium heat. Remove chicken from marinade; discard marinade. Place chicken in grill basket.
Cover and grill over medium heat 6 to 8 minutes, shaking basket or stirring chicken occasionally, until chicken is brown.
Add remaining ingredients to grill basket. Cover and grill 6 to 8 minutes, shaking basket or stirring occasionally, until vegetables are crisp-tender and chicken is no longer pink in center. Add 2 tablespoons reserved marinade; stir to coat vegetables and chicken. Cover and grill 2 to 3 minutes or until heated through.
For a different citrus flavor, try using grated lime or lemon peel instead of orange.
Complete this meal by serving the mixture over hot cooked rice.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.